The production of sulphur compounds in Cheddar cheese and their significance in flavour development
- 1 February 1976
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 43 (2), 313-320
- https://doi.org/10.1017/s0022029900015879
Abstract
Summary: A method is described for determining H2S, methanethiol and dimethyl sulphide in Cheddar-cheese headspace. Cheeses ranging in age from 2 to 12 months were analysed using a gas chromatograph equipped with a photometric detector. These cheeses were presented to a trained flavour panel for the assessment of quality and intensity of Cheddar cheese flavour.An attempt is made to correlate the concentration of sulphur compounds in the headspace with the average flavour scores. The results suggest that the flavour intensity of the cheese is related to the concentration of methanethiol in the headspace.This publication has 6 references indexed in Scilit:
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